Chicken, Sage and Mushroom Risoni

I adapted this recipe from James Reeson's Alive and Cooking Show. If you own a Bellini, use the blunt blade and speed 1 for cooking. It might also be advisable to increase the water to 500g to minimise any burning on the bottom. The TMX was just starting to slightly stick on the bottom at end of cooking time. This dish is seriously yummy. Would love to know how you like it.

Ingredients:
• 3 large chicken thigh fillets, chopped into large size pieces
• 6 button mushrooms, halved
• Dash of sage powder
• 1 clove of garlic
• 2-3 spring onions, chopped into short lengths
• Bunch fresh asparagus
• 1 carrot, peeled and julienned
• 1 zucchini, julienned
• 200g Risoni pasta
• 400ml water
• 1 tbsp chicken stock paste
• Splash of olive oil
Directions:

Chop garlic for 3 seconds, speed 5
Scrape down and add oil , mushrooms and spring onions, cook 2 mins, 100, speed 1
Add chicken pieces, 1 minute, 100° reverse, speed 1
Add stock paste and water and cook 10 mins, 100° reverse, speed 1
Add risoni to chicken mixture in jug, Add sliced veg in Varoma steamer (carrot, zucchini, asparagus)cook 10mins, reverse, speed 1, Varoma temp
Pour chicken into large bowl, stir through steamed veg and serve

That sounds delish! My daughter and I are GF now, and I don't miss most pasta (plus there are some good GF substitutes), but I do miss risoni.